Well after some research I learned that my spice rack is harboring some dried herbs. Dill weed is the first known case of this phenomenon. There are lots of health benefits in addition to being quite easy to use. I found some Dill cooking tips and hints, which actually has me thinking about starting an herb garden. But I’ll try and stay focused for now on the goal at hand. Here are a few highlights:
- 1 T fresh dill is equivalent of 1 tsp. dried dill weed
- For full flavor add dill weed at the last minute because the flavor diminishes more the longer it is cooked.
- Dill weed is good with all types of seafood. It is also good with dips, spreads, soups, poultry, breads, and vegetables.
- Mix with cream cheese for a cracker spread
- Use to season begetables
- Add to cottage cheese
- Sprinkle on egg, chicken, or potato salad
- Combine with sour cream for a potato topping
- Toss into soups
- Mix into pesto for pasta dishes
- 4 chicken breasts, flattened to 3/8″
- 6 tablespoons butter, softened and divided
- 1 clove garlic, minced
- 3/4 teaspoon Dill Weed, divided
- 8 slices French Bread
- 4 tablespoons soft cream cheese
- 2 teaspoons lemon juice
- lettuce and tomato
Melt 3 tablespoons butter, add garlic and a1/2 tsp. dill weed. Saute chicken until done; remove and keep warm. Slice bread into 1/2″ slices; spread with remaining butter. Grill bread on both sides until golden. Combine cream cheese, lemon juice, and remaining dill; spread on one side of grilled bread; top with lettuce, chicken, and tomato; top with remaining bread.
This sandwich was absolutely delicious! Way better than I could have imagined. Highly recommend this one!!!